Mushroom-Gouda Souffle

• 2 Tbs. fine dry breadcrumbs
• 1 cup 1% low-fat milk
• 2 Tbs. unsalted butter
• 2 cups chopped fresh mushrooms, such as maitake and oyster (8 oz.)
• 3 Tbs. all-purpose flour
• 1/2 tsp. salt
• 18 tsp. cayenne pepper
• 2 egg yolks
• 4 egg whites
• 1/2 cup shredded Gouda cheese (2 oz.)

1. Preheat oven to 375F.
2. Set oven rack in lowest position.
3. Coat 1.5-qt.
4. souffle dish with cooking spray.
5. Dust sides and bottom with breadcrumbs.
6. Chill.
7. Heat milk in saucepan over medium heat until tiny bubbles form around edge.
8. Keep warm.
9. Melt butter in separate saucepan over medium heat.
10. Add mushrooms, and saute 5 minutes.
11. Sprinkle with flour; cook 1 minute more, stirring constantly.
12. Remove from heat; whisk in warm milk.
13. Return to burner, and cook 1 minute, or until very thick, whisking constantly.
14. Remove from heat; whisk in salt and cayenne.
15. Whisk in egg yolks one at a time.
16. Beat egg whites with electric mixer until stiff peaks form.
17. Fold one-quarter of egg whites into yolk mixture.
18. Repeat with remaining egg whites, gradually sprinkling in cheese.
19. Scrape into prepared souffle dish.
20. Bake 35 minutes, or until puffy and browned.

breadcrumbs, milk, butter, fresh mushrooms, flour, salt, cayenne pepper, egg yolks, egg whites, gouda cheese

Taken from www.vegetariantimes.com/recipe/mushroom-gouda-souffl-233/ (may not work)